Christine's Product Reviews

This slow cooker recipe for chicken piccata is easy to follow and the resulting meal is delicious. Featuring the tang of lemons and the saltiness of capers, as well as garlic, paprika, artichoke hearts, white wine and more, this really is a terrific dish. Once the chicken is cooked through, you can serve this dish. This takes different amounts of time in different crockpots.

If the sauce is too thin, you can dissolve some cornstarch in cold water, stir that in, and cook for a few minutes. That will thicken the sauce. Serve this with asparagus if you like, or with green peas or string beans, as well as rice or potatoes. Chicken piccata makes a lovely dinner and the flavor is really good.

“Piccata” is an Italian word and refers to dishes which are sliced, sautéed and served in a butter, lemon, and herb sauce. Veal piccata is more common in Italy than chicken piccata, and vegetarians might make seitan piccata. In the following recipe the chicken is browned before being added to the crockpot with the other ingredients. This helps to give it a nice crust and seal in the juices.

5.0 from 1 reviews
Chicken Piccata with Lemon and Capers
Summary: Chicken Piccata is a very traditional Italian dish that is loved by many - is it any wonder Italian cuisine is among American's favorite ethnic cuisines and in some places is as much part of Americana as apple pie.
Cuisine: Italian
Recipe type: Crockpot
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • ½ teaspoon garlic powder
  • 2 tablespoons lemon juice
  • 8 lemon slices
  • ½ cup reduced-sodium chicken broth
  • ⅓ cup all-purpose flour
  • ½ teaspoon finely grated lemon zest
  • 4 boneless, skinless chicken breasts, 4 oz each
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • 14 oz can artichoke hearts, quartered
  • ½ cup dry white wine
  • ¼ cup drained capers
  • ½ can of diced tomatoes
  • Salt and black pepper, as needed
  • 4 portions hot, cooked asparagus, to serve
  • 1 tablespoon chopped fresh parsley, for garnish
  1. Put the chicken in a Ziploc bag and pound with the flat side of a meat mallet, or with a rolling pin, until ¼ inch thick.
  2. Take the chicken out of the bag and season it all over with salt and black pepper.
  3. Combine the flour, lemon zest, garlic powder, and paprika in the Ziploc bag, and then add the chicken and coat.
  4. Shake off the excess flour and brown the chicken in the oil in a skillet for 2 minutes per side or until golden brown.
  5. Put the chicken in the crockpot.
  6. Add the wine, lemon slices, chicken broth, and lemon juice.
  7. Add the tomatoes, artichoke hearts, and capers.
  8. Cook for 4 to 6 hours on low, or until the chicken is cooked through.
  9. Sprinkle with fresh parsley and serve with steamed, grilled, or boiled asparagus.

Photo Description:

This delectable combination of chicken, capers, lemon and a white wine sauce is a pleasure to look at, but you can do more than look at this photo of slow cooker chicken piccata – you can make your own! This is an easy crockpot recipe and there is nothing tricky about making it. The side dishes you serve are up to you and you might like to have rice, potatoes, or even noodles with this crockpot chicken piccata recipe. The sauce is really tangy and goes beautifully with the chicken. This recipe is definitely impressive enough for a dinner party.

Picture, recipes and/or content upgraded: 03-10-16

  • Manon

    How can it say cooking time is one minute if it takes 4-6 hours in the crockpot?

  • The short answer is it isn’t – it is a placeholder for staff to update. The long answer is about a year ago we started rebranding and consolidating our network of recipe sites. We decided to go with a WP (WordPress) CMS from our old hand-coded sites. This offered a few very important improvements 1) the ability for users to comment such as yours. 2) the ability to add micro data to all reccipes which is what you are asking about. Our old recipes did not have this info and although perfectly good recipes they didn’t transfer easily to the new format. So we had to decide on a piece of data to enter when our coders transfered the recipes that would let the rest of the writing staff search out and update them. Well the good news is we are about 90% of the way through this process. We are down to the two biggest consolidations – our dessert site and the main company blog (this site). We are getting to this as fast as possible both from a work and budget point of view.

    So you are correct – the microdata is out of whack. It is not 1 minute. The directions and rest of the recipe is the old recipe. Just a few bits need updating like time and summary.

    Sorry for the confusion and rest assured we have it on our radar and will update as soon as we can.


  • This is now fully updated so times make sense sorry for the slow response we are now about 50% of the way through this site and anticipate being done around the early part of May

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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Food is such a huge part of our family's lives and being able to find menus, recipes and cooking tips in one place online is something busy parents can really appreciate, which is why the Recipe Publishing Network aims to bring you exactly that.

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